This is a “quick but real” soup – it’s simple for the older kids to help make, perfect start-to-finish time of 20 minutes for a busy weeknight, and contains just a few simple ingredients found in your pantry.
Quick Tomato Soup with Crunchy Garlic Croutons
- 6 to 8 slices of leftover garlic bread*
- 3 cloves garlic
- 1 cup onions, minced
- 1 28-ounce can whole, peeled tomatoes
- 1 cup milk
- Salt and black pepper
- Fresh basil, optional
- Fresh dill, optional
*sourdough bread works wonderfully too – just cut into cubes, drizzle with a little bit of olive oil and bake in oven until desired crunchiness.
- Preheat the oven to 350 degrees.
- Place the bread on a cutting board. Next, cut into cubes (kids ages eight and up can do this). Place the cubes on a baking sheet and bake. The desired crunchiness is a matter of taste: keep an eye on the croutons and let your child determine when ready (5 to 10 minutes).
- Add 2 Tablespoons olive oil in a medium-size saucepan. Add the minced onion, the two garlic cloves, and 1/2 teaspoon salt. Cook and stir over medium-low heat for approximately 10 minutes, or until the onions become very soft and your kitchen smells really good.
- Open the can of tomatoes and place the tomatoes and their juice into a food processor or blender. Add the cooked onions and garlic. Puree until smooth.
- Pour the pureed mixture into a saucepan. Heat it slowly, stirring occasionally. When it’s warm, slowly drizzle in the milk. stir until combined.
- Ladle the soup into serving bowls. If desired, a a few shakes of salt and pepper to taste. If you have fresh basil or fresh dill, snip tiny bits into the soup with kitchen scissors.
- Put the croutons into a big bowl in the middle of the table and let everyone float a handful in their bowls of soup.
- Parents should be in charge of putting the baking sheet into the oven and taking it out.
- Blades on a food processor and blenders are extremely sharp, so parents should remove the food from either type of kitchen appliance.
- In the summer, when you have an abundance of tomatoes in your garden, substitute 3 pounds of fresh tomatoes. Core them, cut into chunks, cook in a covered saucepan over medium heat for 15 minutes, and proceed with the recipe.
- Croutons are always popular with kids, so my recommendation is to make extra and keep them around for salads, and of course snaking.